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Export 14 ingredients for grocery delivery
Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
In a large mixing bowl, add flour, sugars, baking powder, cinnamon and nutmeg. Add grated carrot and walnuts and mix briefly.
In a separate bowl, add oil, vanilla, egg and milk and whisk gently, just to break up the egg yolks.
Add to dry ingredients, and mix gently until combined. Batter will be quite runny – that’s fine.
Spoon batter into cupcake liners, filling each one around 2/3 full. Bake for approximately 20-22 minutes or until a skewer inserted into the middle comes out clean. Leave cupcakes on a wire rack to cool completely.
To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.
Transfer frosting to piping bag fitted with a large round tip. Pipe frosting onto cupcakes. Decorate with chopped walnuts.